Peri Peri Chicken with Creamy Dip | Emaans Kitchen
Peri Peri Chicken with Creamy Dip
360 mins prepServes 4
A flavorful Peri Peri Chicken dish featuring a spicy and tangy sauce, perfect for dinner. The chicken is marinated and baked to achieve a charred finish, served with a creamy sauce for dipping.
1. Wash the chicken and cut 3–5 deep slits into each piece. Season with ½ tsp salt and ½ tsp black pepper. Cover and rest at room temperature for a couple of hours, or refrigerate for longer.
2. Preheat oven to 450°F/232°C. Line a baking tray with parchment. Arrange the red bell pepper, green chili, garlic cloves, onion layers, and scotch bonnets on the tray. Brush lightly with oil. Roast for 40 minutes, flipping halfway through.
3. Transfer the roasted vegetables to a blender. Add lemon juice, apple cider vinegar, oil, tomato paste, oregano, salt, black pepper, chili flakes, lemon zest, and cayenne. Blend until smooth.
4. Set aside ⅓ cup of the sauce for basting and dipping. Rub the remaining sauce over the chicken pieces, working it into the slits. Cover and refrigerate for at least 2–3 hours, ideally overnight.
5. Take the chicken out of the fridge 30 minutes before cooking. Preheat oven to 350°F/175°C.
6. Line a baking tray with parchment paper. Place a wire rack over it. Rub cold butter directly across the metal bars.
7. Arrange the chicken pieces on the rack. Bake for 40 minutes total, basting every 10 minutes with butter and reserved sauce.
8. Remove from the oven and rest, loosely covered with foil, for 5–10 minutes. Ensure internal temp is 165°F/74°C.
9. Mix leftover reserved sauce with mayonnaise (or yogurt/sour cream) for the dip. Adjust to taste.
10. Serve hot with lemon wedges and choice of sides.
